April Bagels, originally uploaded by normnode. The Cook’s Illustrated team came up with a very effective bagel recipe for the home kitchen. When I use it, I deviate from the instructions in two ways. I knead the dough by hand since I don’t have a KitchenAid mixer, and I don’t use high gluten flour, instead [...]
The crust is starting to get there. I added about half a cup of Red Mills Gluten Flour to the recipe. I had been trying that in bagels, and I think it makes the crust chewier. Even when an experiment ends with an imperfect loaf of bread, it is still rewarding. It almost always tastes [...]
Over the last few years I have been making bread using a slow-rise method I read about in the March/April 1994 issue of Eating Well magazine. The ingredients are simple enough – water, flour, salt, a little yeast, a little sugar. The result is a large loaf of French bread that tastes good, keeps well, [...]